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Recipe: Sugar Snap Peas with Almond Balsamic Vinaigrette (make ahead)

Side Dishes - Vegetables
SUGAR SNAP PEAS WITH ALMOND BALSAMIC VINAIGRETTE

2 slices bacon
2 tablespoons minced red onions
2 tablespoons chopped almonds
1 1/2 teaspoons dark brown sugar
2 1/2 tablespoons balsamic vinegar
1 pound sugar snap peas
Fresh-ground black pepper, to taste

UP TO 1 DAY AHEAD:
Place bacon between 2 pieces of paper towel on a microwave-safe dish. Microwave bacon on high 2 minutes. Crumble bacon and set aide.

Place small nonstick skillet coated with no-stick cooking spray over medium heat. Add onions and saute 1 minute.

Stir almonds into onions and saute 1 minute.

Reduce heat to low and add brown sugar; stir to coat almonds and onions. Add vinegar and heat, stirring constantly, less than 1 minute until sugar is dissolved.

Remove vinaigrette from heat and add bacon; stir well. Use immediately or place in covered container and refrigerate until needed.

ABOUT 15 MINUTES BEFORE SERVING:
Place a large saucepan with steamer rack and 2 inches water over medium-high heat. Add peas to steamer rack and cook 3 to 5 minutes until tender crisp. Drain, rinse with cold water and drain again.

Meanwhile, if vinaigrette is refrigerated, microwave it on high 1 minute or until heated through.

Return sugar snaps to pot and toss with warm vinaigrette. Place on platter and serve warm or cover with plastic wrap up to 30 minutes and serve at room temperature.

Makes 6 to 8 servings
Adapted from source: The Florida Keys Cookbook by Victoria Shearer
MsgID: 071618
Shared by: Betsy at Recipelink.com
Board: Make Ahead & Mixes at Recipelink.com
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